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Oreo Cookies and Cream Cinnamon Rolls

Oreo Cookies and Cream Cinnamon Rolls
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Indulge in the delightfully sweet and gooey experience of Oreo Cookies and Cream Cinnamon Rolls! This scrumptious treat combines fluffy cinnamon rolls with rich Oreo cookie filling and creamy frosting, making it a perfect choice for brunches, family gatherings, or a well-deserved dessert at the end of a long day. The aroma that fills your kitchen while these rolls bake is simply heavenly, and the best part? They’re easy to prepare ahead of time. With endless customization options, this recipe will surely become a cherished addition to your dessert rotation.

Ingredients

Scale
  • 3/4 cup water
  • 1/4 cup all-purpose flour
  • 3 2/3 cups bread flour
  • 1/3 cup granulated sugar
  • 2 teaspoons instant yeast
  • 1 teaspoon fine sea salt
  • 1/3 cup whole milk (room temperature)
  • 1/3 cup heavy cream (room temperature)
  • 1 large egg (room temperature)
  • 1 teaspoon vanilla extract
  • 6 tablespoons unsalted butter (room temperature)
  • 4 tablespoons unsalted butter (room temperature)
  • 2/3 cup dark brown sugar
  • 8 Oreo cookies (crumbled)
  • 1 tablespoon black cocoa powder
  • 1/4 teaspoon ground cinnamon
  • 1 ounce cream cheese (softened)
  • 4 tablespoons unsalted butter (softened)
  • 1 cup powdered sugar
  • 3 tablespoons heavy cream
  • Oreo crumbs or chopped Oreos (for topping)

Instructions

  1. Prepare your baking pan by lining it with parchment paper.
  2. Process Oreo cookies into fine crumbs and set aside.
  3. Make tangzhong: whisk water and all-purpose flour over medium heat until thick.
  4. Combine dry ingredients in a mixer: bread flour, sugar, yeast, Oreo crumbs, and salt.
  5. Add wet ingredients: cream, milk, egg, vanilla extract, and tangzhong; knead until forming a rough dough.
  6. Gradually incorporate softened butter until the dough is smooth and elastic.
  7. Let the dough rise for 30 minutes covered with plastic wrap.
  8. Prepare filling by mixing softened butter with brown sugar, Oreo crumbs, cocoa powder, and cinnamon.
  9. Roll out dough into a rectangle; spread filling evenly leaving edges clean.
  10. Cut into strips and roll each strip into cinnamon rolls; place in the prepared pan to rise again for 1–2 hours.
  11. Preheat oven to 325°F (162°C) and bake for 25–35 minutes until golden brown.
  12. Make frosting by combining cream cheese with butter and powdered sugar; whisk in heavy cream until smooth.
  13. Frost warm rolls generously before serving.

Nutrition

Find it online: https://kitchenmealplan.com/oreo-cookies-and-cream-cinnamon-rolls/